Do you know these chocolate sandwich cookies filled with a vanilla kind of cream? Well this cake makes a pretty good raw, vegan version. Not only vegan, but also gluten-free and no bake. This Cheesecake doesn’t need an oven – all it needs is a freezer and a blender.
Based on a cashew filling and coverd by lots of sandwich cookies glued together with lots of love 😉
Well, what can I say? I simply love those cakes. And this one even comes with a special filling. See for yourself:
- 250 g soaked cashews ⎪for the filling
- 130 ml oat milk ⎪for the filling
- 100 ml maple syrup ⎪for the filling
- 4 tsp lemon juice ⎪for the filling
- 1/2 tsp vanilla powder ⎪for the filling
- 300 g almonds, best if roasted ⎪for the cookie crust
- 35 g shredded coconut ⎪for the cookie crust
- 30 g cacao powder ⎪for the cookie crust
- 6 dates, pittet ⎪for the cookie crust
- 75 g dates, pittet ⎪for bliss balls and sandwich cookies
- 50 g pecan nuts ⎪for bliss balls and sandwich cookies
- 1 tbsp cacao powder ⎪for bliss balls and sandwich cookies
- 3 tbsp nutbutter (I decided for cashew) ⎪for sandwich cookie filling
- 1 tbsp maple syrup ⎪for sandwich cookie filling
- 1 tbsp coconut oil, melted ⎪for sandwich cookie filling
- 1/4 tsp vanilla powder ⎪for sandwich cookie filling
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
We'll make the cookie crsut first: Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates (6) and mix again.
Take a 8 inch cake pan and line with parchment paper. Press 2/3 of the cookie dough as a crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. This* is the one I'm using.
For the cake filling: Drain and wash the cashews. Add to your blender along with the maple syrup, oat milk, lemon juice and vanilla.
Fill half of the mixture onto the crust.
Take the rest if the cookie dough mix and form "chunks". Put onto the filling and press down slightly. Proceed until all the cookie dough mixture has been used up.
Top with the rest of the filling and freeze for at least 4 hours. Preferably over night.
the next day take your food processor and blend all the ingredients for the bliss balls + sandwich cookies (not the filling).
When a dough-like texture firms, knead with your hands one more and transfer to a clean surface. Roll out until about 1 cm/0,4 inch thin.
Cut round cookies. About 10. Transfer to a flat surface and form bliss balls with the remaining dough. Set aside.
Mix the filling for the sandwich cookie and spoon 1 tsb on top of each cookie bottom and cover with a top one.
Transfer to the freezer for about 30 minutes. You can get your cake out now and let it defrost. It needs about +-1,5 hours to defrost (depending on room temperature) and to have that perfect "cream cheese texture".
Decorate your cake with bliss balls as well as the sandwich cookies. I also added some cacao nibs, amaranth pops and quinoa pops.
You can serve the cake now or simply let it stay in the freezer. It will hold up to 4 months and can be pulled out for any occasion. Just let it defrost and you're good to go. Enjoy 🎉
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🙂
Can you see the inside? Oh I love cutting the cake. Every. Single. Time! 😍
I hope you enjoy this vegan cheesecake as much as I do!
I’d be happy for your feedback! Have a wonderful day.